Influence of partial substitution of wheat flour with vetch (Lathyrus sativus L) flour on quality characteristics of doughnuts

Partial substitution of wheat flour (Triticum aestivum) with vetch flour (Lathyrus sativus L) at the levels of 5, 10, 15 and 20 g/100 g was carried out to determine its influence on physico-chemical, rheological, nutritional and sensory characteristics of composite flour doughnuts. Commercial wheat variety, Inqlab-91 was found suitable for the preparation of doughnuts. Sensory and objective evaluations (weight, volume and specific volume) of doughnuts were carried out to evaluate the acceptability of doughnuts. Protein, lysine and trypsin inhibitor contents increased significantly (P<0.05) from 12.10 to 13.84 g/100 g, 2.46–3.58 g/100 g protein and 173 to 187 TIU/g on increasing the level of vetch flour from 0 to 15 g/100 g in the doughnuts, respectively. In vitro protein digestibility of doughnuts was also found to increase (71.8–76.3 g/100 g). It was inferred that doughnuts supplemented with vetch flour up to the level of 15 g/100 g were sensorily acceptable.